ToddlerBites
- AgeFrom 10 months
- Time15 minutes
- DifficultyEasy
- TextureSmooth
- Free frompeanuts, tree nuts, shellfish, dairy
Ingredients
- 1/4 cup cooked Japanese short-grain rice
- 3/4 cup water or low-sodium broth
- 1 egg
- 1/4 tsp (optional) low-sodium soy sauce
How to make it
- Simmer rice + water in a small pot 10 min until very loose and creamy
- Whisk egg in a bowl, stream into the simmering pot
- Cook 1-2 minutes until egg is set in soft ribbons
- Stir in soy sauce off the heat
- Cool to lukewarm and serve
⚠️ Serving it safely
Eggs + soy + wheat (in soy sauce) all top-9 allergens. Egg must be fully cooked through. Cut and serve to suit your child's age and eating skills, and always supervise eating.
Tips
- A traditional sick-day comfort food — also great for picky eaters
Easy swaps
- Skip soy sauce for under 1
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ToddlerBites screens every recipe for your child's age and allergens, with the right cut and texture — and plans the week around the foods your toddler actually eats.
Get ToddlerBites freeA note on this recipe. General guidance, not medical advice. Cut and serve to suit your child's age and eating skills, and always supervise eating. Children with allergies, medical conditions or feeding difficulties need an individual plan — talk to your pediatrician or health visitor.
